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Humans everywhere have always been fascinated by octopuses, squid,
and cuttlefish, known biologically as cephalopods. They evolved
hundreds of millions of years ago and are related to molluscs such
as mussels and snails. They can grow to an enormous size with eyes
as big as footballs, but they still live for only a couple of
years. They mate once in their lifetime and die shortly after. They
have blue blood and three hearts and they can shoot out jet-black
ink. They have a brain and have behaviours that could be
interpreted as signs of intelligence, even though more than half of
their brain is distributed in their arms. They are colour blind,
but they can change the colour of their skin in a flash. They are
masters of disguise and are able to alter the texture of their skin
and the patterns displayed on it at lighting speed. They can also
'taste' using the suckers on their arms. They can move extremely
fast thanks to a jet-propulsion system built into their body
cavity. Although they are soft-bodied and look vulnerable,
cephalopods are formidable predators. Octopuses have arms that are
so strong that they can exert a force equal to hundreds of times
their own body weight. Squid and cuttlefish can shoot out a
tentacle to capture prey at the speed of a javelin thrown by an
expert athlete. Cephalopods are, however, so much more than just
fascinating creatures with strange physical characteristics. They
are a nutritious, delicious protein source that has found a place
for thousands of years in many food cultures around the world. As
squid, cuttlefish, and octopuses are native to virtually all parts
of the ocean, they are an excellent and available alternative to
meat from terrestrial animals. This book is written to promote the
overall place of cephalopods in home kitchens and to inspire the
uninitiated to add them to their diet. It describes the many facets
of their anatomy that play a central role in their potential use as
healthy, diverse, and interesting food sources, with a particular
emphasis on their taste and texture. By way of an assortment of
recipes, the authors hope to dispel the myth that it is difficult
to prepare delicious dishes using squid, cuttlefish, and octopuses.
In addition, there are contributions to the on-going discussions
about how marine resources can be exploited more responsibly in a
sustainable manner. Ole G. Mouritsen is a professor of
gastrophysics and culinary food innovation at the University of
Copenhagen,president of the Danish Gastronomical Academy, and
director of the Danish national research and communication centre
Taste for Life. Klavs Styrbaek is a chef and leader of the
gastronomic enterprise STYRBAEKS, which includes a gourmet
restaurant, a cooking school, a catering service, and a product
development branch.
Why is chocolate melting on the tongue such a decadent sensation?
Why do we love crunching on bacon? Why is fizz-less soda such a
disappointment to drink, and why is flat beer so unappealing to the
palate? Our sense of taste produces physical and emotional
reactions that cannot be explained by chemical components alone.
Eating triggers our imagination, draws on our powers of recall, and
activates our critical judgment, creating a unique impression in
our mouths and our minds. How exactly does this alchemy work, and
what are the larger cultural and environmental implications?
Collaborating in the laboratory and the kitchen, Ole G. Mouritsen
and Klavs Styrbaek investigate the multiple ways in which food
texture influences taste. Combining scientific analysis with
creative intuition and a sophisticated knowledge of food
preparation, they write a one-of-a-kind book for food lovers and
food science scholars. By mapping the mechanics of mouthfeel,
Mouritsen and Styrbaek advance a greater awareness of its link to
our culinary preferences. Gaining insight into the textural
properties of raw vegetables, puffed rice, bouillon, or ice cream
can help us make healthier and more sustainable food choices.
Through mouthfeel, we can recreate the physical feelings of foods
we love with other ingredients or learn to latch onto smarter food
options. Mastering texture also leads to more adventurous
gastronomic experiments in the kitchen, allowing us to reach even
greater heights of taste sensation.
Humans everywhere have always been fascinated by octopuses, squid,
and cuttlefish, known biologically as cephalopods. They evolved
hundreds of millions of years ago and are related to molluscs such
as mussels and snails. They can grow to an enormous size with eyes
as big as footballs, but they still live for only a couple of
years. They mate once in their lifetime and die shortly after. They
have blue blood and three hearts and they can shoot out jet-black
ink. They have a brain and have behaviours that could be
interpreted as signs of intelligence, even though more than half of
their brain is distributed in their arms. They are colour blind,
but they can change the colour of their skin in a flash. They are
masters of disguise and are able to alter the texture of their skin
and the patterns displayed on it at lighting speed. They can also
'taste' using the suckers on their arms. They can move extremely
fast thanks to a jet-propulsion system built into their body
cavity. Although they are soft-bodied and look vulnerable,
cephalopods are formidable predators. Octopuses have arms that are
so strong that they can exert a force equal to hundreds of times
their own body weight. Squid and cuttlefish can shoot out a
tentacle to capture prey at the speed of a javelin thrown by an
expert athlete. Cephalopods are, however, so much more than just
fascinating creatures with strange physical characteristics. They
are a nutritious, delicious protein source that has found a place
for thousands of years in many food cultures around the world. As
squid, cuttlefish, and octopuses are native to virtually all parts
of the ocean, they are an excellent and available alternative to
meat from terrestrial animals. This book is written to promote the
overall place of cephalopods in home kitchens and to inspire the
uninitiated to add them to their diet. It describes the many facets
of their anatomy that play a central role in their potential use as
healthy, diverse, and interesting food sources, with a particular
emphasis on their taste and texture. By way of an assortment of
recipes, the authors hope to dispel the myth that it is difficult
to prepare delicious dishes using squid, cuttlefish, and octopuses.
In addition, there are contributions to the on-going discussions
about how marine resources can be exploited more responsibly in a
sustainable manner. Ole G. Mouritsen is a professor of
gastrophysics and culinary food innovation at the University of
Copenhagen,president of the Danish Gastronomical Academy, and
director of the Danish national research and communication centre
Taste for Life. Klavs Styrbaek is a chef and leader of the
gastronomic enterprise STYRBAEKS, which includes a gourmet
restaurant, a cooking school, a catering service, and a product
development branch.
One of the best-kept secrets of Japanese cuisine is a range of side
dishes known as tsukemono ( , ). The word, pronounced
'tskay-moh-noh,' means 'something that has been steeped or
marinated' (tsuke-steeped; mono-things). Although tsukemono are
usually made from vegetables, some fruits, flowers, and a few
rhizomes are also preserved this way; it is, therefore, more
accurate to characterize them as 'pickled foods.' Their preparation
makes use of one or more conservation techniques, involving
ingredients such as salt, sugar, vinegar, alcohol, and herbs, in
combination with methods including dehydration, marinating in salt
and acidic liquids, fermentation, and curing. The process of making
tsukemono amounts to more than just a simple way of preserving
otherwise perishable fresh produce. Apart from its nutritional
value, the dish stimulates the appetite, provides delicious taste
sensations, and improves digestion, all while remaining an elegant
study in simplicity and esthetic presentation. This book goes well
beyond explaining the secrets of making crisp tsukemono. The
authors discuss the cultural history and traditions associated with
these pickled foods; provide recipes and outline techniques for
preparing them at home with local ingredients; describe the
healthful benefits and basic nutritional value to be found in the
various types of pickles; and show how easy it is to serve them on
a daily basis to stimulate the appetite or as condiments to
accompany vegetable, fish, and meat dishes. The goal is to
encourage the readers of this book to join us in a small culinary
adventure that will allow us to expand and diversify our
consumption of plant-based foods, which are so vital to our overall
well-being. And along the way, there may be a few surprises.
In the West, we have identified only four basic tastes-sour, sweet,
salty, and bitter-that, through skillful combination and technique,
create delicious foods. Yet in many parts of East Asia over the
past century, an additional flavor has entered the culinary
lexicon: umami, a fifth taste impression that is savory, complex,
and wholly distinct. Combining culinary history with recent
research into the chemistry, preparation, nutrition, and culture of
food, Mouritsen and StyrbA|k encapsulate what we know to date about
the concept of umami, from ancient times to today. Umami can be
found in soup stocks, meat dishes, air-dried ham, shellfish, aged
cheeses, mushrooms, and ripe tomatoes, and it can enhance other
taste substances to produce a transformative gustatory experience.
Researchers have also discovered which substances in foodstuffs
bring out umami, a breakthrough that allows any casual cook to
prepare delicious and more nutritious meals with less fat, salt,
and sugar. The implications of harnessing umami are both sensuous
and social, enabling us to become more intimate with the subtleties
of human taste while making better food choices for ourselves and
our families. This volume, the product of an ongoing collaboration
between a chef and a scientist, won the Danish national
Mad+Medier-Prisen (Food and Media Award) in the category of
academic food communication.
One of the best-kept secrets of Japanese cuisine is a range of side
dishes known as tsukemono ( , ). The word, pronounced
'tskay-moh-noh,' means 'something that has been steeped or
marinated' (tsuke-steeped; mono-things). Although tsukemono are
usually made from vegetables, some fruits, flowers, and a few
rhizomes are also preserved this way; it is, therefore, more
accurate to characterize them as 'pickled foods.' Their preparation
makes use of one or more conservation techniques, involving
ingredients such as salt, sugar, vinegar, alcohol, and herbs, in
combination with methods including dehydration, marinating in salt
and acidic liquids, fermentation, and curing. The process of making
tsukemono amounts to more than just a simple way of preserving
otherwise perishable fresh produce. Apart from its nutritional
value, the dish stimulates the appetite, provides delicious taste
sensations, and improves digestion, all while remaining an elegant
study in simplicity and esthetic presentation. This book goes well
beyond explaining the secrets of making crisp tsukemono. The
authors discuss the cultural history and traditions associated with
these pickled foods; provide recipes and outline techniques for
preparing them at home with local ingredients; describe the
healthful benefits and basic nutritional value to be found in the
various types of pickles; and show how easy it is to serve them on
a daily basis to stimulate the appetite or as condiments to
accompany vegetable, fish, and meat dishes. The goal is to
encourage the readers of this book to join us in a small culinary
adventure that will allow us to expand and diversify our
consumption of plant-based foods, which are so vital to our overall
well-being. And along the way, there may be a few surprises.
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